Authors:
- Explores mass spectrometry-based technologies to study Maillard reaction products
- Presents a systematic model to investigate the Maillard reaction from amino acids, peptides and proteins
- Broadens the understanding of the Maillard reaction in food processing
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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About this book
This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.
Authors and Affiliations
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Dongguan University of Technology, Dongguan, China
Dongliang Ruan, Faliang Cheng
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Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Canada
Hui Wang
About the authors
Dr. Hui Wang obtained her Ph.D in the Department of Chemistry, University of Hong Kong and currently is a microbiologist in Agriculture Agri-Food Canada, Canadian Federal Research Centre. She is an expert in food microbiology and food quality control, especially in beef, pork and chicken. She was awarded the full fellowship from Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a methodology of meat quality control. She has experience in food quality control and inspection in manufactures and provides solutions for food, especially meat processing industries.
Professor Faliang Cheng obtained his Ph.D in the School of Chemistry and Chemical Engineering, Sun Yat-sen University and currently is a Professor of School of the Environment and Civil Engineering, Dongguan University of Technology. His research interests cover nanomaterials, biosensors and bio-fuel cells. He is also the Director of the Guangdong Engineering and Technology Research Center for Advanced Nanomaterials and Director of the Scientific Research Division, Dongguan University of Technology. He has been entitled as a “Top Ten Outstanding Youths in Dongguan”, “Leader of Dongguan Science and Technology” and “Dongguan Talent Scientist”.
Bibliographic Information
Book Title: The Maillard Reaction in Food Chemistry
Book Subtitle: Current Technology and Applications
Authors: Dongliang Ruan, Hui Wang, Faliang Cheng
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-04777-1
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2018
Softcover ISBN: 978-3-030-04776-4Published: 06 December 2018
eBook ISBN: 978-3-030-04777-1Published: 27 November 2018
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: XXIII, 84
Topics: Food Science, Analytical Chemistry, Carbohydrate Chemistry, Nutrition